Mediterranean Roasted Vegetable Tart

Mediterranean Roasted Vegetable Tart

Mediterranean Roasted Vegetable Tart

Prep Time
1 Hour 10 Minutes
  • 2 parsnips, peeled and cut into chunks

  • 2 red onions, peeled and quartered

  • 2 red peppers, deseeded and quartered

  • 3 tablespoons olive oil

  • 1 packet Mediterranean Roasted Vegetables

  • 225 gram (8 ounce) ready rolled shortcrust pastry sheets

  • 50 gram (2 ounce) Parmesan cheese, grated


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Par-boil the parsnips for 5 minutes, drain and place in a large roasting dish with the onions and peppers. Drizzle with the olive oil and sprinkle over the packet contents.
  • 3 Cook in the oven for 35-40 minutes, or until the parsnips are tender.
  • 4 Meanwhile, place the pastry onto a greased baking sheet. Scatter the cooked vegetables over the pastry and loosely fold the pastry edges over to form a rim.
  • 5 Sprinkle the Parmesan cheese over the vegetables and cook in the oven for 20-30 minutes.